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1¾ cups
Easy
Published 2005
In ancient Rome, garum was a pungent all-purpose condiment made from fermented anchovies, not unlike present-day Asian fish sauce. In modern Catalonia, the name refers to a spread similar to the French tapenade made of olives, anchovies, capers, sometimes mashed egg yolks, and either olive oil or softened butter. This recipe, flavored with rum and a touch of mustard, is adapted from one served at the Hotel Ampurdan in Figueres. The hotel is legendary for its robust Catalan cooking an